unconcious mutterings and other stuff

Shortcrust pastry4 cups plain flour360g butter1/2 cup icing sugar1/2 cup cream– process flour, sugar and butter– add enough cream to make the dough come together– flatten into a disc and refridgerate.(I’m known to roll out at this stage, line the pie dish and then pop in the freezer for 30 minutes. I pull it out just before I need it, bring it slightly to room temperature then blind bake for 15minutes)– this is enough for 2-3 tarts, or one pie.

*****Pecan PieUse the shortcrust pastry detailed above and follow through to the blind baking stage

Pie filling1/2 stick of butter (2oz)1/2 cup caster sugar3 eggs1 cup maple syrup6oz pecans, chopped– melt the butter– stir in the sugar then beat in the eggs– mix in the maple syrup then stir over a double boiler until the mixture is nice and glossy– stir in the pecans– pour into the pie shell and bake at 160C until just firm in the centre.(Credits: Joke for pie filling)*****Photos will follow, when I get my camera back from leaving it at the Doodles.*****Unconscious Mutterings